Beef Paysanne

This is a dinner I've been making for years.  It's a great way to re-invent leftover pot roast; I always make enough pot roast for two meals and freeze half of it so we can have this dish sometime down the road.  Freezing hint:  add some beef broth or some of the pan juices to the freezer container along with the meat to help keep it moist.

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Val's Lemon Mushroom Herb Chicken

One of my friends from the Family Corner forums invented this recipe. I make enough of the flour mixture to do about 5 batches of the chicken, and just keep it in a jar. You only need 1/3 to 1/2 cup of the mix per batch. Here's the recipe with my changes.

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Sesame Chicken Bites

Sesame Chicken Bites (prep /total time 30 min)

1/2 cup bread crumbs
1/4 cup sesame seeds
2tsp minced fresh parsley
1/2 cup mayo
1tsp onion powder
1tsp dry mustard
1/2 tsp pepper
1 lb boneless chicken breast, cut into 1 inch cubes
HONEY MUSTARD SAUCE
3/4 cup mayo
4 1/2 tsp Honey (or honey flavored syrup)
1 1/2 tsp Dijon mustard
In large resealable plastic bag combine,crumbs ,sesame seed and parsley, set aside.
In small bowl combine, mayo,onion powder,pepper,and mustard.
Coat chicken in mayonaisse mixture,then add to crumb mix a few pieces at a time, and shake the pieces in the bag.
In large skillet, saute the chicken in oil, in batches, until the juices run clear.
In small bowl combine the sauce ingredients for dipping.
8 to 10 servings

Source: sandieluvsbears at Family Corner

Garlic & Cheddar Chicken

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Honey Mustard Chicken

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Hawaiian Chicken

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